Chicken & Rice Soup Creamy Style — Easy Weeknight Bowl
A rich and cozy soup filled with tender chicken, rice, and vegetables in a creamy broth — perfect for chilly nights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
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1 lb chicken breasts or thighs, cubed or shredded
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1 cup long-grain white rice
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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2 tbsp butter
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1 tbsp olive oil
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1/4 cup all-purpose flour
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6 cups low-sodium chicken broth
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1 cup heavy cream or half-and-half
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1 bay leaf
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1 tsp dried thyme (or 1 tbsp fresh)
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Salt and black pepper to taste
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2 tbsp fresh parsley, chopped
Instructions
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Heat butter and olive oil in a large pot. Add onion, carrots, and celery. Cook 5–7 minutes.
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Add garlic, cook 30 seconds. Stir in flour and cook 1–2 minutes.
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Slowly add broth, stirring constantly. Add rice, thyme, bay leaf, and raw chicken.
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Bring to a simmer, cover, and cook 25–30 minutes, stirring occasionally.
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Remove and shred chicken if whole. Return to pot.
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Stir in cream, simmer uncovered 5–10 minutes.
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Season with salt, pepper, and stir in parsley. Remove bay leaf and serve.
Notes
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Use pre-cooked chicken to shorten cooking time.
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Substitute rice with wild rice or brown rice.
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For dairy-free, use coconut milk and olive oil.